Holiday Sangria Recipes

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Simple Christmas Sangria

Ingredients
2 green apples chopped
1 red apple chopped
2 cups fresh cranberries
¼ cup sugar
1 cup club soda
Large bottle of pinot grigio or sauvignon blanc
Fresh sage for garnish
Instructions
Combine apples, cranberries, and sugar in a large pitcher. You may add in sage or save for garnish.
Pour wine, juice and club soda over fruit and sugar. Use a long spoon to combine well. Make sure sugar dissolves.
Let sit in a refrigerator for at least 2 hours before serving.
Enjoy garnished with fresh sage in each glass.
Recipe adapted from The Blissful Balance.

White Christmas Sangria

Ingredients
1/4 cup sugar
1/4 cup cranberries, halved
3/4 cup cranberries, whole
1 Granny Smith apple, chopped
3 rosemary sprigs
Garnish: rosemary sprigs
Instructions
Combine all ingredients in a large pitcher.
Stir together with a large wooden spoon to help the sugar dissolve.
Refrigerate for at least 4 hours before serving.
Serve chilled with a garnish of rosemary sprigs. Make sure to get some of the fruit in every glass!
Recipe adapted from Cake-n-Knife.

Red Christmas Sangria

Ingredients
2 1/2 cups cranberry juice
1 cup orange juice
1/2 cup simple syrup
1/2 cup Chambord
2 oranges, sliced
1 cup cranberries
6 cinnamon sticks
rosemary sprigs, for garnish
Instructions
Combine all ingredients except for the soda and ice together in a large pitcher and chill in the fridge for at least 6 hours, preferably overnight.
Add the ice and soda just before serving and garnish with rosemary sprigs for a festive presentation.
Recipe adapted from Sugar and Soul.

Holiday Sangria

Ingredients
1 cup sugar
2 cinnamon sticks
1 cup cranberries, fresh or frozen and thawed
2 bottles fruity red wine
1/2 cup orange-flavored liqueur, such as Cointreau 
1 Gala apple, cored and thinly sliced, a few slices reserved for garnish
1 slightly under-ripe Bartlett pear, cored and thinly sliced, a few slices reserved for garnish
1 small orange, halved and thinly sliced, a few slices reserved for garnish
1 small orange, halved and thinly sliced, a few slices reserved for garnish
1 tangerine, halved and thinly sliced, a few slices reserved for garnish
1 tangerine, halved and thinly sliced, a few slices reserved for garnish
Directions
Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat. Cook until the sugar has dissolved, 2 minutes. Remove from the heat, add the cinnamon sticks and let cool to room temperature.
Put the cranberries in a bowl and add the simple syrup along with the cinnamon sticks. Cover and refrigerate for at least 2 hours and up to 24 hours. Strain, discarding the cranberries and cinnamon sticks.
Combine the wine, liqueur, and the apple, pear, orange and tangerine slices in a container with a tight-fitting lid. Sweeten to taste with cranberry-cinnamon syrup. Cover and refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with fruit slices and serve.
Recipe adapted from Bobby Flay via the Food Network.

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